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When I think of Halloween the first thing that I think about is pumpkins and when I think about pumpkins the first thing that comes to mind is pumpkin pie. A pumpkin pie is pretty simple; at its base it is pumpkin puree along with some eggs to bind it and help it set, some sugar to sweeten it and of course the pumpkin pie spice blend of cinnamon, ginger, nutmeg and cloves. From there you can play around with the recipe to make it your own. In my case I added some cream to make give it a nice creamy texture and I could not resist adding a hint of maple. For a crust you could go with a pastry crust or a graham cracker crumb crust but I have been enjoying gingersnap cookies lately and I thought that they would make for a perfect crust for a pumpkin pie. With the crust made and the filling mixed all that is left to do is to bake it until the filling sets. One of my favorite parts of the pumpkin pie is that it smells amazing when it bakes. It is so hard to wait for it to cool down before digging into it. I served my pumpkin pie with a drizzle of salted caramel sauce which added a beautifully salty contrast to the sweet pie. Other common toppings include whipped cream, ice cream, etc.

I love the trick-or-eat contest - fantastic! And it seems only fitting that you'd handle the pumpkin portion of the menu! The pie looks fabulous, and I love the idea of a gingersnap crust. I know I'm getting more pie pumpkins in my CSA this week, and I think this might be on the menu soon.

This looks wonderful and I can't wait to use it to improve upon my usual Thanksgiving pumpkin pie, but I have one question. What size pie plate did you use? Sometimes the stores carry different sizes and I want to make sure to purchase the right one before trying this out. Thanks!

When I told my mom yesterday I was making pumpkin pie she was so skeptical about it. She was so shure she wasn't going to like the taste of it (specially the filling, although she likes pumpkin in other dishes). I told her she didn't have to eat, but after she tried it, she couldn't stop (she absolutely loved it). Well, I made mine actually with butternut squash (a really orange fleshed one)and a cereal and pumpkin seed based crust (the seeds are imported cause we don't have pumpkin) because we don't have pumpkin nor ginger snap cookies here in Vzla. Excellent recipe, a definite must. And tastes even better with the salted caramel sauce.

I LOVED the gingersnap crust. This is the first pumpkin pie recipe I've tried that used bourbon, and I enjoyed the flavor but I think it was a little over-powering. I would reduce the amount of bourbon to 3/4 tbsp and work from there.

Also I think for spices 1 tsp of cinnamon, 1/2 tsp of nutmeg and 1/2 tsp of all-spice works better.

Also I liked the heavy cream in the recipe but I feel like it made the pumpkin pie heavier than it should be. I usually use a higher quantity of evaporated milk and will try to use it the next time I decide to follow this recipe.

I did this pie for my mother in law's b-Day last saturday and everyone asked for the recipe. It was really easy and delicious. I did not find the corn syrup to make the caramel topping so instead, I bought a spekulatius cookies spread (like nutella)and it combined very nice with the gingersnap crumb crust.Thanks Kevin, I love your blog!!

I made this for Thanksgiving 2011 and when you get the crispy crunch, the pumpkin and the cool whip all in one bite- amazing. Didn't do the salted caramel but I think it was perfect without. My only issue was that the bottom crust kind of disappeared. Not sure if it wasn't thick enough and just got absorbed by the pie.

I made this for thanksgiving and it was delicious. The only problem was I made it a day ahead and the crust went a little soggy. Do you think that could be because I didn't realize I had bought gluten free finger snaps

I made this for thanksgiving and everyone said it was delicious but I made it the day before and the crust was a bit soggy or could that be because I didn't realize I had bought gluten free ginger snaps

We just served this pie to two friends of ours, with whom we have an informal and largely amicable "baking war of attrition". I never got around to the salted caramel sauce, and upped the cinnamon and ginger to "heaping" measurements, but otherwise followed it exactly.

Possibly the best pumpkin pie recipe ever, and I am delighted to devote all of my future Thanksgiving and Christmases to tinkering with it.

They took seconds and left with the leftovers, so I think we definitely win this round. Thank you, Kevin!

I have been practicing desserts for the big day. I've now tried two of yours and both turned out perfectly!! I use the plain pumpkin pie (cuz you gotta keep tradition, too, right?) found here. (http://www.funnytummycafe.com/2013/11/08/perfect-pumpkin-pie/) It fit in with this recipe of yours as if they were long lost siblings. Hooray!~Kara (I don't have any of the profile options... the only reason I'm Anonymous:)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.